Method

Heat half the oil in the pressure cooker over medium-high heat. Add 2-3 beef pieces. Cook for 2-3 minutes or until browned. Transfer to a large plate. Repeat, in 3-4 batches, with remaining beef.

Step 2

Heat the remaining oil in the pressure cooker over medium heat. Add celery, carrot, onion and garlic. Cook, stirring often, for 3-4 minutes or until soft.

Step 3

Add the beef, passata and wine, and stir to combine. Dissolve the stock cube in the water. Add the stock, bay leaves, oregano and sugar. Season with salt and pepper. Stir to combine.

Step 4

Seal the pressure cooker. Heat over high heat until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for 40 minutes. Release steam following manufacturer's instructions.

Step 5

Use tongs to remove beef from the pressure cooker. Shred beef. Return beef to pressure cooker. Stir to combine. Add pasta and stir to combine. Divide among serving bowls. Top with parmesan to serve.

High protein

Low carb

Low kilojoule

Lower gi

Nutrition

1721 kj

Energy

13g

Fat Total

3g

Saturated Fat

5g

Fibre

55g

Protein

151mg

Cholesterol

499.94mg

Sodium

10g

Carbs (sugar)

14g

Carbs (total)

All nutrition values are per serve

Notes

Time-saving tip: Brown the meat in a large frying pan, in 2 batches, in step 1.

Author: Gemma Luongo

Image credit: Rob Palmer

Publication: Australian Good Taste

This recipe features in

comments & ratings

A note about relevant advertising

We collect information about the content (including ads) you use across this site and use it to make both advertising and content more
relevant to you on our network and other sites. This is also known as Online Behavioural Advertising. You can find out more about our
policy and your choices, including how to opt-out
here.